4. saturday brunchin’

we’ve been having weird weather in california lately…it rained for 5 days, then it was sunny but unseasonably cold, and today it’s back to rain.  did i mention that i hate rain?  growing up in new jersey, it rained all the time.  i’ve had many a childhood birthday party dampened (literally) because of rain…womp womp.  now, i’m insanely lucky to live somewhere where it’s sunny over 300 days out of the year (ohemgee i seriously can’t get enough of those sunny days), but i think that’s intensified my dislike of rain.

a partial solution for a rainy day?  pumpkin cinnamon streusel pancakes.

mmhmmmm.  of all the foods/spices i love, pumpkin and cinnamon are definitely on the top of that list.  sophia found this recipe about 3 weeks ago, and we’ve been making it each saturday or sunday ever since.  it’s a bit time consuming, but definitely worth it, especially as a semi-lazy weekend brunch.  they looked a little different (and more streusel-y) the second time we made them, but below is a photo of the first go-round.  thanks to two peas and their pod for sharing this deliciousness (click da link)!

pumpkin cinnamon streusel pancakes-plus my elbow in the background

yesterday, soph and i also made olive oil and maple granola, which was introduced to us by our friend molly.  about a month ago, we stayed with molly in SF (which we do pretty often, she’s gracious enough to basically let us be her third and fourth roommates), and nearly demolished a container of this granola that she had made.  pseudonym for this granola nom = crack (crack is not always wack).  thanks to molly and orangette for introducing this to us!

what you need:

  • 3 cups rolled oats
  • 1 cup raw hulled pumpkin seeds
  • 1 cup raw hulled sunflower seeds
  • 1 & 1/4 raw almonds (the original recipe calls for pecans, but i can’t stand pecans so we subbed in some almonds)
  • 1/2 cup packed light brown sugar
  • 1 tsp kosher salt
  • 3/4 cup maple syrup, preferably grade B
  • 1/2 cup extra virgin olive oil
  • dried cherries or cranberries (we used cranberries)

what you do:

  • preheat oven to 300F, line 2 baking sheets with parchment paper /aluminum foil
  • in a large bowl, combine the oats, seeds, almonds, light brown sugar, and salt; stir to combine
  • add the olive oil and maple syrup; stir to combine
  • spread the mixture onto an even layer on the prepared baking sheets
  • bake, stirring every 15 minutes, until the granola is golden brown and toasted – about 45 minutes
  • remove from oven and season with more salt to taste
  • stir in dried cherries/cranberries
  • store in an airtight container (we use mason jars) – yields about 7 cups

olive oil & maple granola

as of yesterday, we had another jar and a half of this stuff…needless to say, it’s been rapidly consumed since then!  hope you enjoy it as much as we do 🙂